Poached Fish with Roasted Tomato Sauce
YaQutullah Ibraheem Muhammad MS, RDN, LD
Heat the olive oil in a large saucepan over medium-low heat.
Sauté the onion until soft and translucent, 5–7 minutes.
Add the garlic, ginger, tomatoes (with juices), Himalayan pink salt, pepper, and curry powder. Simmer for 20 minutes, stirring occasionally.
Place the fish in the sauce, cook covered for about 8–10 minutes. Be careful not to overcook. The fish will add its own liquid to the dish.
Serve sprinkled with fresh parsley and freshly squeezed lemon.
This fish entrée can be served over a bed of lightly sautéed kale.